Sure, you can empty and can of beans on to some toast. But why do that when you can soak beans for 12 hours and make it like a chef?
Beans on Toast: A Classic Comfort Dish with a Rich History
Beans on toast is more than just a simple, budget-friendly meal—it’s a beloved British classic that has stood the test of time. Whether you’re looking for a quick breakfast, a comforting lunch, or a hearty snack, beans on toast delivers satisfaction with minimal effort.
The Origins of Beans on Toast
While the exact origins of beans on toast are a bit murky, this dish is closely associated with British culinary traditions. It’s believed that beans on toast became popular in the early 20th century, when Heinz introduced canned baked beans to the UK. Heinz began marketing their beans as a convenient and affordable food option, perfect for pairing with toast.
By the 1920s, beans on toast had become a go-to meal for families across Britain, known for being filling, nutritious, and easy to prepare. During World War II, the dish’s popularity soared, thanks to rationing and the need for affordable, shelf-stable ingredients.
Why Beans on Toast is the Perfect Recipe for Home Cooking
Beans on toast is not only iconic; it’s incredibly versatile. At its core, the dish requires just a few ingredients: baked beans (usually in a tomato sauce), bread, and butter. However, many people add their own twist by incorporating ingredients like grated cheese, Worcestershire sauce, or a sprinkle of fresh herbs.
From a nutritional perspective, beans on toast is a well-balanced meal. Baked beans are an excellent source of protein, fibre, and essential vitamins like iron and folate.
The Global Appeal of Beans on Toast
Although beans on toast has its roots in the UK, it has grown in popularity around the world. Variations of the dish are served in countries like Australia, where it’s often enjoyed as a casual brunch meal, and in parts of the U.S, where canned beans are also a pantry staple.
What makes beans on toast so special is its accessibility. Whether you’re a seasoned chef or a novice in the kitchen, this dish can be prepared quickly and with minimal fuss, making it the perfect addition to any home cook’s repertoire.
Beans on Toast Recipe: Your Go-To for a Quick, Tasty Meal
For those looking to try their hand at making this timeless dish, our chef-led recipe provides step-by-step instructions to ensure your beans on toast is flavourful, comforting, and satisfying every time. With simple ingredients and easy preparation, this is a recipe that anyone can master.
Beans on toast might be a simple dish, but its rich history and versatility make it a standout option for home cooks. Whether you’re making a quick meal for yourself or trying a chef-led version of this classic, beans on toast remains a timeless favorite.
PrintBeans on Toast
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- 200g dried cannellini (or haricot) beans
- 1 tsp bicarbonate of soda
- 3 shallots – finely chop two of them
- 2 sprigs rosemary
- 4 cloves garlic
- 2 tins San Marzano tomatoes
- Bunch basil
- 2 tsp caster sugar
- Sea salt
To finish
- More olive oil
- Lincolnshire poacher (or other hard, mature cheese)
- Slices of toast
Instructions
- Start the night before by soaking the beans in a large container with LOTS of water (leave plenty of room for the beans to expand) and a teaspoon of bicarbonate of soda (this will heal to soften the beans and help them cook evenly).
- Drain the beans and put into a large pan (again, lots of room for expansion) with cold water to cover and then some. Peel and halve one of the shallots and two of the garlic cloves and add to the pot along with the rosemary. These will be easier to pick out later if you tie the, in some muslin before adding to the beans.
- Bring to the boil, removing any scum that comes to the surface then cover the beans and turn the heat right down and allow to simmer very gently for about an hour.
- To make the tomato sauce, heat the oil in a heavy pan, add the chopped shallots and the other two cloves of garlic, finely sliced, and soften gently without colouring.
- Add the tinned tomatoes and bunch of basil and simmer for 15-20 minutes.
- Remove the basil, stir in the sugar, tomato purée and add some salt and pepper to taste.
- Now tip the sauce into an ice bath to cool. This helps retain the bright red colour.
- Once cool, blend the sauce til smooth.
- Back to the beans, after an hour, taste a bean to see if it is soft. If you are happy with it, drain and remove the aromatics, otherwise try again after another 15 minutes.
- When the beans are ready, reheat the tomato sauce, stir in the cooked beans, check the seasoning again and serve on hot, buttered toast with a good grating of your chose cheese and a drizzle of olive oil.
